master's thesis
Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena

Cvetko, Dijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Cvetko, D. (2023). Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko, D. (2023). 'Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko D. Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:692013

D. Cvetko, "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:692013

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